9 medium skinless, boneless chicken breast halves
1 medium head cabbage, shredded
3 medium carrots
1 medium onion, sliced
1 medium head cabbage, shredded
1 medium onion, sliced
1 medium head celery, sliced
1 medium head celery, sliced
1 medium head celery, sliced
2 medium carrots, sliced
3 bay leaves
1 tablespoon olive oil
2 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon dried basil
4 boneless chicken breast halves, marinated and drained
1 (2 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
2 cups sliced corn kernels
2 tablespoons minced shallots
1 1/2 teaspoons minced fresh ginger root
1 teaspoon minced fresh thyme
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon dried salt
Place chicken pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Remove chicken from skillet, and press into the bottom of a shallow dish or bowl. Sprinkle with chopped cilantro, if desired.
Place carrots, onion, cabbage, carrots, onion, celery, celery, onion slices, mushrooms, and corn in skillet. Stir to coat. Season with salt and sugar.
Cover skillet, and heat to medium heat. Cook, stirring occasionally, over medium heat until chicken is no longer pink and juices run clear. Sprinkle with thyme and garlic powder.
Return skillet to medium heat, and heat to medium. Stir in soy sauce, brown sugar, thyme, garlic powder, salt, and garlic powder/water mixture until well blended. Cover, reduce heat, and simmer on low for 5 to 7 minutes. Remove lid from pan, and turn heat to low.
Return chicken to skillet, and cook over medium heat for 8 to 10 minutes, or until thermometer registers 135 degrees F (83 degrees C). Transfer chicken to plate. Sprinkle tops with mushrooms, and drizzle with olive oil. Top with chicken, and season with thyme and garlic powder/water mixture. Spoon over chicken, and spoon remaining olive oil over chicken.